Copycat Chocolate Candy Shop Blizzards

In case you’re new here, allow me to make something clear: I have an obsession with Dairy Queen. Loyal readers will know this about me. I’m constantly complaining about not living anywhere remotely near a DQ, and the suffering I experience because of it. I also tell you about how I have to stop at a DQ whenever I travel. And when I can’t get my DQ fix, I make my own frozen bliss at home like these Buster Bars or these Copycat Confetti Cake Blizzards.

When you grow up with something, it makes you that much more fond of it when you’re older. Everything tastes better drenched in nostalgia. I find that to be true with Pizza Hut pizza and Spaghetti-O’s; they’re childhood staples that I still have a soft spot for today.

As a kid, or in what seems like far-off dream, I actually lived near a DQ and frequented it many times. Although I’m far away from the nearest DQ today, a fiery (or should I say frozen) passion still lives on in my stomach today for Dairy Queen treats.

When I saw their Chocolate Candy Shop Blizzard was back as January’s Blizzard of the Month, I was elated because I missed it the first time they debuted it last year. However, I didn’t make any trips out of CNY this month like I expected I would, and as the end of January crept closer, I realized I probably wasn’t going to get to try the Chocolate Candy Shop Blizzard (again).

Rather than wallowing in despair, I decided to be proactive and make my own instead. Although I haven’t tried the actual Chocolate Candy Shop Blizzard to officially compare, I have eaten approximately one million DQ Blizzards throughout my lifetime, and I can say with confidence that my Copycat Chocolate Candy Shop Blizzard is just as good as DQ’s.

I made a super creamy cocoa ice cream base and served it straight out of the ice cream maker so you get that soft-serve texture just like in DQ’s Blizzards. You don’t need eggs or anything complicated to make this soft-serve; It’s four ingredients and yields the absolute creamiest-dreamiest texture you could ever fathom. It’s just wonderful.

Then, I folded in chunks of assorted chocolates, straight out of the fancy box. It’s fun because, with each bite, you never know what kind of chocolate you’re going to bite in to. They say, “Life is like a box of chocolates because you never know what you’re going to get.” Well, this ice cream is like a box of chocolates…because it’s literally got a box of chocolates in it.

There’s no better way to describe my Copycat Chocolate Candy Shop Blizzards than as a chocolate lover’s dream. You get that fluffy, creamy cocoa ice cream plus whole hunks of assorted chocolates with all kinds of surprise fillings. It’s an easy-to-make dessert, perfect for serving to your sweetie this Valentine’s Day. Or, if you’re like me, you can have a little date night with this chocolate bliss all to yourself.

A Few Tips Before You Get Cooking:

1. Got leftovers? Just stick it into the freezer, let it chill, and you’ve got yourself some ice cream! The great thing about this recipe is that it doesn’t get rock hard like store-bought ice cream. It stays nice and soft.
2. The better quality chocolate you use, the better your Blizzard will be. I used Russell Stover’s, which was not very good chocolate. Next time I will definitely get some better stuff.
3. The soft-serve base is meant to only be light in chocolate flavor. DQ’s Blizzards are never too heavy on the cocoa.
4. Serve these in little paper cups with red plastic spoons to really get the authentic DQ feel.
5. You must sift the cocoa powder or you’ll have chunks of it in the ice cream.

Copycat Candy Shop Blizzards
By The Smart Cookie Cook

Ingredients:

• 2 ½ cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 2 tbsp. unsweetened cocoa powder
• 2 tbsp. vanilla extract
• Pinch salt
• 1 cup jarred fudge sauce (recommended: Mrs. Richardsons)
• 2 cups chopped assorted chocolates, chilled in fridge

Directions:

1. In a large bowl, whisk together the cream, milk, sugar, cocoa powder, vanilla, and salt until well-combined. Cover and chill in fridge for at least 4 hours or overnight.  Place another large mixing bowl in the freezer to chill as well.
2. Pour mixture into the bowl of an ice cream maker and churn according to manufacturer’s directions, until thick and creamy like soft-serve. Transfer to the chilled mixing bowl and immediately fold in fudge sauce and chilled chocolates until just combined. Serve immediately. Store extra in an air-tight container in the freezer. You can eat extras right from the freezer like ice cream or let soften again before eating.